Chili Cheese Mac (One Pot)
This Chili Cheese Mac is the ultimate one-pot comfort meal. Hearty beans, rich tomato sauce, and melty cheddar cheese are stirred into macaroni. Ready in just 25 minutes with minimal cleanup, it's a cozy, family-friendly weeknight dinner made from pantry staples.
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This one’s a throwback. Back when I was a young journalist on a tight budget, Chili Cheese Mac was one of those meals I’d throw together based on what I always had in the pantry: beans, canned tomatoes, and pasta. Even though this started as a budget-friendly meal, it’s become a favorite go-to for vegetarian weeknight dinners.
The ingredients are affordable and approachable, and aside from the cheese, you probably already have most of it in your pantry. I use Better Than Bouillon here because it builds a ton of flavor without adding a long list of extra ingredients. You can swap in whatever flavor of bouillon you have on hand, or trade it for vegetable broth. The whole meal comes together in one pot in 25 minutes, so it’s good to keep in your back pocket.
This one is right up there with my Homemade Classic Hamburger Helper when I’m looking for something quick and easy to get dinner on the table in a hurry.
What Makes This Chili Cheese Mac Different
This recipe was built to be flexible. Instead of relying on heft from meat, it leans on the protein and fiber from canned beans. That helps keep the cost down and makes it easy to swap based on what’s in your pantry. Kidney and black beans are my go-to combination, but pinto, cannellini, or a mix of whatever cans you have on hand will all work here. It’s made vegetarian from the start, and the bouillon base adds that extra depth that makes it so satisfying.
If you’re looking for a more traditional bowl of vegetarian chili, give my Kansas City Chili a try.
Storage & Reheating
This chili cheese mac keeps well, which makes it a great one to batch for leftovers. Cool it completely, then store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. To reheat, thaw overnight in the fridge, then warm gently on the stovetop or in the microwave. You might need to add a splash of water if the sauce needs help thinning back out.
Chili Cheese Mac
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 28-ounce can crushed tomatoes
- 1 14.5-ounce can diced tomatoes
- 8 ounces dried elbow macaroni
- 1 tablespoon Better Than Bouillon Seasoned Vegetable Base
- 2 cups water
- 2 cups cheddar cheese, shredded
- Fresh chopped parsley, optional, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 3 to 4 minutes.
- Add garlic and cook for 30 seconds, or until fragrant. Add chili powder, smoked paprika, cumin, salt, and pepper.
- Stir in crushed tomatoes and diced tomatoes.
- Add in kidney beans, black beans, Better Than Bouillon Seasoned Vegetable Base, elbow macaroni, and 2 cups water. Stir to combine and dissolve the base.
- Bring to a simmer, cover, and cook for 10 to 12 minutes, stirring occasionally, until pasta is just al dente.
- Remove from heat and stir in cheddar cheese, reserving about ¼ cup. Sprinkle remaining cheese on top, replace lid, and let rest for about 2 minutes, until cheese on top is melted.
- Taste and adjust salt as needed. Canned beans and tomatoes can vary in saltiness. Serve hot with fresh chopped parsley, as desired.
Notes
- Cool completely, then store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave, stirring in a splash of water if needed to loosen the sauce.
- Any combination of canned beans can work. Try pinto or cannellini beans in place of kidney or black beans.
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